Idiot Savant

by jkatejohnston

Savant: Roughly equal parts warm bulgur wheat and finely chopped parsley. Basil, mint, green onion, olive oil (a lot), Muscat orange champagne vinegar (only because I don’t have a lemon but this turns out to be a good thing), salt (more than most of you would think), the last of the caramelized onions.

Lately I’ve been cooking a bunch of bulgur using the same method as white rice, then I freeze portions in Ziploc snack bags (sorry environment and future generations). It warms in a couple of minutes in the microwave (take out of bag first). And then you can start adding stuff. It’s pretty fun.

And yes, I know this is not authentic tabouli. Don’t be telling to me about tabouli. I had tabouli in my kindergarten lunchbox have spent the rest of my life living in down. My first solid food was baba ganoush, and that was in not-yet-war-torn Beirut, 1968. So I know what I’m doing here. And for sacrilege, it’s not bad.